It’s that time again. We’re always looking for those extra treats at Christmas time. The ones which don’t require a lot of effort. The ones to impress those last minute, not necessarily planned-for guests! Something that’s quick, fulfilling and which doesn’t break the bank.
EASY CHOCOLATE MOUSSE (WARNING: RAW EGG WHITES)
INGREDIENTS
2 eggs
4oz caster sugar
dark chocolate (for melting)
(Makes 3-4 desserts)
RECIPE
Separate your eggs. (You are only using the egg whites here. Keep your egg yolks for making lemon curd or for making fresh pasta or if you don’t want to do that, mix them with a whole egg for scrambled eggs or an omelette).
Measure out 4oz of caster sugar.
Place the egg whites into a bowl and whisk until light and fluffy (fairly firm peaks).
Now add the caster sugar slowly, whisking all the time. The peaks will now become firmer.
Melt your dark chocolate – if at home you can do this in the microwave or in the van with a glass bowl over a pan of hot water. BE CAREFUL when you remove the bowl, the steam can burn you! OR keep the packet closed, put boiling water into a glass jug/bowl and sit the whole bar in the hot water until melted. Snip the corner of the packet with scissors and squeeze!
Always let the chocolate cool a little before pouring.
Gently pour the chocolate into the egg white/caster sugar mix, folding it in very slowly.
Once it has been incorporated into your mix, spoon into glass ramekins or something similar as in the picture.
Then chill in the fridge for a few hours to set.
EASY NO BAKE CHEESECAKE
INGREDIENTS (BASIC)
250g/9oz of Oreo biscuits
100g/3.5oz of unsalted butter (don’t panic if you’ve only got salted).
400g/14oz of full fat soft cheese
300g/10oz mascarpone (or double cream – see below)
200g/7oz icing sugar
Chocolate (dark, milk or white) for decoration or to fold into cheese mix
Alternatively, to make it slightly cheaper, and if you can’t get hold of any, you can replace the mascarpone with a standard 284ml pot of double cream BUT increase your full fat soft cheese to 600g/21oz AND decrease your icing sugar to 100g/3.5oz.
STANDARD (BASIC) RECIPE
Crush your biscuits in a plastic bag (food bag) with a rolling pin.
Melt the butter and when cooled slightly, mix with the biscuits.
Put the biscuit/butter mix into your tin (spring form) or you can use individual ramekins. Push the mixture down evenly into the base. Chill in the fridge.
Put your soft cheese and mascarpone (or soft cheese and double cream) into a mixing bowl and whisk until light and fluffy.
Add your icing sugar and whisk until all mixed in – just a bit at a time or it will go everywhere!
Grate your chocolate or just bash it with your rolling pin and fold carefully into the mixture with a spatula.
Retrieve your tin or ramekins from the fridge and spread the soft cheese/icing sugar mix evenly over your biscuit base.
Chill in the fridge again.
Use the rest of your chocolate bits (bashed, shavings or grated) to decorate (optional).
BAILEYS NO BAKE CHEESECAKE
INGREDIENTS
250g/9oz of Oreo biscuits
100g/3.5oz of unsalted butter (don’t panic if you’ve only got salted).
400g/14oz of full fat soft cheese
300g/10oz mascarpone (or double cream – see below)
225g/8oz icing sugar
Two tablespoons of Bailey’s Irish cream
Alternatively, to make it slightly cheaper, you can replace the mascarpone with a standard 284ml pot of double cream BUT increase your full fat soft cheese to 600g/21oz AND decrease your icing sugar to 130g/4.5oz.
RECIPE
Follow the same recipe as for the basic one. Just add your Baileys into the mix and whisk for even distribution.
You’ll notice that because you’re adding a liquid, the amount of icing sugar has been increased to account for the additional fluid.
Check the consistency of your mix before you spread it over the biscuit base. If you think it needs a little more icing sugar, then add it but don’t go overboard or it will be too sweet.
GINGER or BISCOFF AND CARAMEL NO BAKE CHEESECAKE
INGREDIENTS
250g/9oz of Ginger Nut biscuits (can be home brand) or Biscoff biscuits.
100g/3.5oz of unsalted butter (don’t panic if you’ve only got salted).
400g/14oz of full fat soft cheese
300g/10oz mascarpone (or double cream – see below)
200g/7oz icing sugar
200g-300g of Caramel, depending on how thick you want your layer.
Alternatively, to make it slightly cheaper, you can replace the mascarpone with a standard 284ml pot of double cream BUT increase your full fat soft cheese to 600g/21oz AND decrease your icing sugar to 100g/3.5oz.
RECIPE
Follow the standard recipe as before.
Now, you can make the caramel yourself if you’re feeling brave but this is all about quick and easy so my advice would be to buy a tin. Nestle are everywhere and theirs is slightly more expensive but you can pick up a home brand alternative which will be a bit cheaper. In a van, having an open pan of melted sugar which can reach temperatures of anything between 160⁰C to 190⁰C may be a little risky, especially with such limited space. It can also be rather messy. Sticky caramel stuck to your pan is a pain to wash off easily.
Why caramel?
It’s nice to have layers. Try it. The tinned ones aren’t too sweet, and the caramel offsets the ginger or Biscoff nicely.
Follow the same recipe as for the basic one. The only difference is that you’re adding a layer of caramel before spreading the cheese mix on top. So, remember to refrigerate in between! Otherwise your layers may become a little jumbled…..
If you want to add in chocolate as well, go for it, but personally, this one works for me just as it is.
TOPPINGS
You can add toppings to any of these recipes. It’s your choice.
For example, I’m partial to a mint Aero. This can work for the chocolate mousse recipe or the easy bake cheesecake. The Oreo biscuits may be a little sweet for the cheesecake so maybe try dark chocolate coated digestives instead. It’s up to you. It depends on how ‘sweet-toothed’ you or your guests are.
You can also mix in various extras. If you don’t fancy ‘too’ sweet, and your health-conscious mood is pushing you to maintain your balance of fruit, add in some blueberries, or raspberries (fresh fruit though, not frozen, or you may end up with a pile of mush!)
This is my chocolate mousse (raw egg whites) with blackberry compote.
I always grew blackberries in the garden and at the back of the garage. Great Vitamin C content and can be used in smoothies as well as making compote or jam.
TOP TIPS
Always FOLD in any extras with a spatula.
Always CHILL the base before and after adding the soft cheese/icing sugar mix and BEFORE you add any toppings, otherwise the whole thing may collapse.
Please note that these recipes are based on my own personal experiences and are merely provided as a guide and not set in stone. Do not use raw egg whites if you are pregnant or have been advised not to eat raw eggs by a medical professional. Take care when heating the butter. If you decide to make your own caramel, be careful as the sugar can reach temperatures of up to 190 degrees Celsius.
PLEASE SEE THE DISCLAIMER ON MY HOMEPAGE
Happy travels,
Vanessa x
